- 2 packages of sugar free vanilla pudding
- 2 packages of sugar free chocolate pudding
- 2 packages of sugar free butterscotch pudding
- 1 gallon skim milk
- 1 box Back to Nature graham crackers
- 1 pint fresh blueberries
- 1 pint fresh strawberries
Are you looking for a great Thanksgiving dessert that won’t bust your diet? We’ve got a revamped classic that’s super dreamy.
I’m not sure how many of you are familiar with ice box cake, but when I was growing up, it was the dessert of choice. I remember my grandmother making it. Her recipe was a bit different though with canned fruit in syrup with full fat pudding.
This version is lightened up with fresh fruit, sugar free pudding, skim milk & Back to Nature 100% natural golden honey oat graham crackers.
This time we omitted the chocolate pudding layer, but it was certainly missed, be sure to incorporate your favorite flavors in your ice box cake.
This recipe couldn’t be any easier, make it the day before, the longer it sits the softer the graham crackers get.
Line the base of an 8×8 baking pan with graham crackers
Prepare pudding according to directions, working with one flavor at a time.
Pour pudding over graham crackers making a layer about 1/2 inch thick
Layer fruit of your choice on top of pudding. We used strawberries & blueberries but a nice ripe mango would be a great addition
Repeat layers beginning with graham crackers and your next pudding flavor ending with a layer of fruit. For added appeal you can crumble some graham crackers and lightly sprinkle them over the top.
Keep your pudding flavors to a max of 3. Our favorite mix, vanilla, chocolate & butterscotch
If you have leftover pudding, make snack size pudding cups
Have a Happy Healthy Thanksgiving!